5 min prep
8 ounces water
1 peppermint tea bag
3 tablespoons chocolate syrup (I used Hershey's)
1 (1 g) packet Splenda sugar substitute or sugar, to taste
1-2 tablespoon non-dairy coffee creamer or cream
whipped cream, to top
chocolate syrup, to top
1. Microwave water in a mug until hot. Place tea bag in hot water and steep for a few minutes.
Discard tea bag.
2. Stir in chocolate syrup, splenda and creamer.
3. Pour over crushed ice in a tall glass if desired.
4. Top with whipped cream and drizzled chocolate syrup.